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orkney fudge cheesecake

finally something i can comment on!!
We owned a pub/restaurant in Orkney & we got the receipe from our head chef!!
Its all in the cream you use!!! Meadowland cream.....
The only place i can get the stuff is the freezer centre in kirkwall i now live outside of inverness & cant get it so when my mum comes down she takes a case!!!
To make the base you gentle heat in a pan crushed digestives with lots of syrup & butter til its stodgy!!!
Lay it in the base of the cake tin put in fridge - then in your big bowl put the nearly whole carton of meadowland cream in it 2 x 200g of philidelphia cheese & start mixing with the electric mixer whilst doing this add a good dunk of caster sugar - then when the mixture starts to thicken start flaking the orkney fudge into it & finish the cake with the fudge flaked ontop for presentation too..... Yummy yum!!
Hopeyou enjoy, i make them for all my home parties & when my friends are having dinner parties too - thornton fudge is also beautiful.. angela x

Orkney Fudge Cheesecake

lightly butter a 91/2 ins tin
make the base by combining the Biscuits and butter and press into the base of the tin

Beat the cream cheese until soft
grate 7ozs of the fudge
tip into the cream cheese combine gently
folding in slowly with the cream
chop the remaining fudge scatter over the base in the tin
spoon the cream mixture over the top and cover
chill for a least 5hrs

delicious !!! I have another recipe it has slight variations to this one if you want it let me know

lightly butter a 91/2 ins tin
make the base by combining the Biscuits and butter and press into the base of the tin

Beat the cream cheese until soft
grate 7ozs of the fudge
tip into the cream cheese combine gently
folding in slowly with the cream
chop the remaining fudge scatter over the base in the tin
spoon the cream mixture over the top and cover
chill for a least 5hrs

delicious !!! I have another recipe it has slight variations to this one if you want it let me know

Oh that is so moorish but cant wait to try it.
Thanks Anne.
Another good base for cheesecake is ginger nuts.

Never judge someone until you have walked two moons in their moccasins.

mmmm

Hiya , well had cheesecake after dinner tonight and was lovely dont think i made it right as the middle wasnt total set, wasnt sure after making it do i just pour it on top of the base or did i have to whisk it up, so i whisked it for a bit then put it in the fridge, so if you can let me know what im ment to do ill know for the next one please, im happy tho for my first ever homemade cheesecake

Hiya , well had cheesecake after dinner tonight and was lovely dont think i made it right as the middle wasnt total set, wasnt sure after making it do i just pour it on top of the base or did i have to whisk it up, so i whisked it for a bit then put it in the fridge, so if you can let me know what im ment to do ill know for the next one please, im happy tho for my first ever homemade cheesecake

thanks anne x

Hi
I dont know another than the fact you maybe overdid the whisking it does say to fold gently the other thing is some people dont leave it long enough to chill but I see you made yours the night before sorry It didnt turn out for you and well done for your first cheescake making what a beauty to pick
Ax

thank you for all the positive replies and e mails pms etc
I got for this recipe hits and misses among you
glad you all enjoyed it eventually !!!
and you got there no names mentioned
it is just soooo good isnt it
Anne x

.......glad you all enjoyed it eventually !!!
........it is just soooo good isnt it
Anne x

Thanks Anne x. I eventually got round to making this last weekend. My effort scored 12/10 for taste & moreish-ness but only 2/10 for presentation. That was my own fault entirely. I'd only bought a half-pint of cream so I added a tub of whipped creme-fraiche to the mix to make up the quantity. The cheesecake was therefore slightly soft

I'll give it another go soon with the correct ingredients. Now, does anyone have the number for Scottish Slimmers...?